Chocolatey Halloween Cookies That Wow Every Bite

Delight in these Halloween Cookies with rich chocolatey goodness and festive flair, perfect for any gathering.

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Prep Time 15

Cook Time 11

Cooling Time 5

Total Time 31

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Batter

2 cups all-purpose flour can substitute with gluten-free blend
¾ cup black cocoa powder regular cocoa can also work
1 teaspoon baking powder ensure it’s fresh
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
¾ cup light brown sugar dark brown can be used
½ cup granulated white sugar adjust to preference
2 egg yolks room temperature
1 teaspoon vanilla extract

For the Toppings

1 cup Halloween M&Ms can substitute with chocolate chips
1 handful of Halloween sprinkles any themed sprinkles can work
as desired candy eyeballs can omit if unavailable

Equipment

Oven
mixing bowls
electric mixer
Cookie Scoop
baking sheets
Parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Beat together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Add egg yolks and vanilla to the mixture, mixing until pale and fluffy.
Gradually combine the dry ingredients into the wet batter, mixing just until combined.
Fold in M&Ms and sprinkles gently using a spatula.
Scoop dough into balls and place on baking sheets, decorating with extra M&Ms and eyeballs.
Bake for 10-11 minutes until edges are set and centers remain soft.
Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Measure flour accurately and use softened butter for best results. Consider chilling the dough for thicker cookies.

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